“Spatchcock”, perhaps a corruption of the old Irish phrase” despatch a cock”, refers to the birds that are split and skewered flat for cooking
INGREDIENTS
Serves 4
1 tbsp English mustard powder
1 tbsp paprika
1 tbsp ground cumin
4 tsp tomato ketchup
1 tbsp lemon juice
5 tbsp butter,melted
4 poussins, about 1lb each
salt
1. Mix together the mustard, paprika,cumin,ketchup,lemon juice and salt until smooth, then gradually stir in the butter.
2.Using game shears or strong kitchen scissors,split each poussin along one side of the backbone, then cut down the other side of the backbone to remove it.
3. Open oot a poussin, skin side uppermost, then press down firmly with the heel of your hand. Pass a long skewer through one leg and out through the other to secure the bird open and flat. Repeat with the remaining birds.
4. Spread the mustard mixture evenly over the skin of the birds. Cover loosely and leave in a cool place for at least 2 hours.Preheat the grill.
5. Place the birds, skin side up, under the grill and cook for about 12 minutes. Turn over, baste and cook for a further 7 minutes,until the juices run clear.
Posted under HOT & SPICY
This post was written by admin on February 21, 2012
